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Champagne Cake Curdling

post #1 of 2
Thread Starter 

I just recently was asked to make a champagne cake for a customer, and I followed the recipe I found.  But it said to add the flour mixture and the champagne in three phases, starting and ending with flour to prevent curdling.  I did this, but my batter still curdled.

 

Will this affect the overall cake taste or texture?  And how to I prevent curdling when using champagne?

post #2 of 2

Hi

 

How did your cake turn out? Hope it was ok :)

 

Curdled cake mix generally tends to just make the cake a little more dense/heavy. It shouldn't be detrimental to taste, and sometimes you won't notice any difference.

 

I'm not sure why the champagne would have caused an issue? I've used alcohol in cakes before and not had this issue.

 

Normally for me a cake will curdle if the eggs are being added to a sugar/butter mix and there is no flour present. To counteract this I just chuck in a bit of flour with the egg to keep it smooth. Are you sure it wasn't already curdling before adding the flour/champers?

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